Olio Piro at Xiquet on the Road
Olio Piro had the honor to be a part of Michelin-starred Chef Danny Lledó event: Xiquet on the Road, in cooperation with Gourmet Greenville.
A symphony of modern Spanish cuisine ignited by wood fire. Showcasing the finest products sourced both locally and internationally, the menu’s compositions reflects the gastronomy of Chef Danny's Spanish hometown in Valencia and its warm coastal climate, abundant agriculture, and plentiful fresh seafood.
Photography Sarah Matista
On the menu...
MOJAMA: house-aged cured tuna loin with Olio Piro.
PERCEBES: goose barnacles, sherry iberico lactose
OYSTRA DE TEMPORADA: gazpacho pearls
PANET DE ERIÇÓ: brioche, hokkaido uni, phytoplankton butter
GAMBA ROJA DE DÉNIA DE PRIMERA: prized prawn of Dénia
COCTEL DE POLP SEC:grilled octopus, grapes, orange pearls, kaluga caviar with Olio Piro.
TARTARE IBÈRIC: tenderloin, jamon ibérico, chicharrón, egg yolk, mustard, sherry
FENNOL AMB LLENYA: fennel, pine nuts, romesco
ARRÖS ALACANTÍ: lobster, carabineros, red snapper, sénia rice, in paella pan, prepared with Olio Piro.
UN TIR, DOS PARDALS: dry-aged squab and quail breast, foie mousse, seared fruit
TARONJA DEL SEGLE XXI: orange many ways
Danny Lledo is the chef and proprietor of Xiquet in Washington, DC, which has held a MICHELIN Star since 2021, and received the MICHELIN Guide’s Sommelier of The Year Award in 2022.